Tilapia In Lemony Sauce

HAPPY NEW YEAR

As we begin the new year, I want to thank you for tuning in to my ramblings over the last 12 months and we hope you have your new year off to a good start.

While at Ft. Bragg Bev discovered some frozen Tilapia in the freezer and decided to make it for supper.  She found a recipe at All Recipes for Chicken Piccata With Angel Hair Pasta and used the recipe but subbed the fish for the chicken and served it over brown rice.  Based upon reviews, she doubled the sauce amount and her recipe became:

Ingredients

1/3 cup all-purpose flour

1/2 teaspoon fresh ground black pepper

1 pound tilapia
A couple of raw shrimp per serving, cleaned

2 tablespoons olive oil

Garlic powder and squeeze tube garlic (all they had) to taste

1/2 cup butter, divided

2 cup dry white wine

2/3 cup chicken broth

1/2 cup fresh lemon juice

4 tablespoons capers

4 tablespoons chopped fresh parsley

8 servings brown minute rice – girls preference

Directions

1. Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the fish pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir in the garlic.

2. Place 2 tablespoons of butter into the skillet with the olive oil. Cook the fish pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the fish from the pan and set aside.

3. Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the fish pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.  Toss the shrimp into the pan the last 5 minutes.

4. Meanwhile, cook the rice per package directions.

5. Remove the fish pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers.

6. Plate the rice, top with some sauce and then a piece of fish and the shrimp.

I thought it could have been very good, but we both thought it was a little too tangy, so next time we’ll initially add half the wine and lemon juice then adjust to taste. 

I'm looking forward to another year with the love of my life and hopeful 2012 will turn out better for the planet and our country than I'm afraid it might be - sorry to be a pessimist or realist.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  Pretending To Be Young To End The Year

Two years ago:  Prime Rib For Family Holiday Dinner

Larry

12/14/11  meal date